Almond Bracelets

Prepare the dough by combining flour, a pinch of salt, softened butter, and a small amount of water, mixing until a smooth, pliable dough forms. Wrap in plastic wrap and allow to rest for 30 minutes at room temperature.

While the dough rests, prepare the almond filling by finely chopping or grinding blanched almonds and combining them with beaten eggs, sugar or honey, a pinch of cinnamon, and a small amount of rose water or orange blossom water. Mix thoroughly until a cohesive paste forms.

Preheat your oven to 180°C (350°F) and lightly grease a baking sheet or line it with parchment paper.

Divide the rested dough into equal portions and roll each portion into a thin rope approximately 1 cm in diameter and 15 cm in length. Flatten each rope gently with your fingers to create a small channel for the filling.

Place a small amount of the almond filling along the center of each flattened dough rope, then fold the dough over the filling and pinch the edges firmly to seal. Shape each filled rope into a ring or bracelet form by joining the two ends together and pressing to secure.

Arrange the formed bracelets on the prepared baking sheet and brush the surfaces generously with beaten egg yolk to give them a rich golden glaze. Optionally sprinkle with slivered almonds or sesame seeds for decoration.

Bake in the preheated oven for 20 to 25 minutes, or until the bracelets are golden brown and cooked through. Rotate the baking sheet halfway through baking to ensure even browning.

Remove the bracelets from the oven and allow them to cool on the baking sheet for at least 10 minutes before transferring to a wire rack. Serve warm or at room temperature.